Résumé du contenu de la page N° 1
LOW TEMPERATURE COOKING
AND HOLDING GUIDELINES
Electronically Operated Ovens
Résumé du contenu de la page N° 2
LOW TEMPERATURE COOKING AND HOLDING OVENS GEN ERA L IN DEX SECTION 1 • Low Temperature Cooking Introduction SECTION 5 • Smoker Operation Alto-Shaam Halo Heat . . . . . . . . . . . . . . . . . . . . 1 General Operation — Smokers Low Temperature Cooking Facts Cooking/Smoking/Holding Procedures . . . . 70 Meat and Nutrition . . . . . . . . . . . . . . . . . . . . . 2 Smoking Times . . . . . . . . . . . . . . . . . . . . . . . . 70 Shrinkage Control and Cooking Time . . . . . . . 3 Hot Smoke . . . .
Résumé du contenu de la page N° 3
LOW TEMPERATURE COOKING INTRODUCTION Welcome to the cost saving convenience of Low Temperature Cooking. In 1968, Alto-Shaam invented the first (aging) action for more tender, flavorful automatic, commercial cook and hold oven meat; and preserves natural juices along featuring the principle of Halo Heat. The with nutritional values in all foods. Halo heating method provided by Halo Heat low Heat cooking reduces energy cost, cuts back temperature cooking and holding ovens on labor and handling, an
Résumé du contenu de la page N° 4
LOW TEMPERATURE COOKING INTRODUCTION LOW TEMPERATURE COOKING FACTS Low temperature cooking does not destroy these MEAT AND NUTRITION enzymes and, particularly in the hold cycle, creates Meat plays a significant role in the diet; this natural chemical action to tenderize or age the therefore, one of the primary goals in food meat right in the oven. For this reason, it is preparation is proper nutrition. Meat is one of the important to use fresh beef and it is essential to best sources of protein;
Résumé du contenu de la page N° 5
LOW TEMPERATURE COOKING INTRODUCTION LOW TEMPERATURE COOKING FACTS SHRINKAGE CONTROL AND COOKING TIME THERE ARE FOUR MAJOR FACTORS INVOLVED IN THERE ARE TWO MAJOR FACTORS CONTROLLING DETERMINING COOKING TIMES FOR MEAT: MEAT SHRINKAGE OR COOKING LOSSES. 1. The degree of aging on the meat: Aged meat will cook faster, shrink more, and has a 1. Temperature at which meat is cooked: much shorter holding life than fresh meat. The higher the temperature at which meat is cooked 2. Internal temperature be
Résumé du contenu de la page N° 6
LOW TEMPERATURE COOKING INTRODUCTION LABOR AND EQUIPMENT COST REDUCTION Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the controls are set, there is no need to check, stir, or adjust the time or the temperature. Minimal time is spent attending the product during cooking. This advantage, combined with the automatic conversion to the hold cycle, frees key personnel to concentrate on other tasks including final product and presentation. When cooki
Résumé du contenu de la page N° 7
LOW TEMPERATURE COOKING INTRODUCTION COOK AND HOLD OVENS COMPACT COOK & HOLD Single compartment oven with electronic controls and probe. All stainless steel construction. Stackable design. MODEL PRODUCT CAPACITY OVERALL DIMENSIONS NUMBER POUNDS SHELVES 12" X 20" 18" X 26" H x W xD AS-250 25 11 — 18-1/4" x 33-9/16" x 16-3/4" SINGLE COMPARTMENT Single compartment oven with 3-1/2" (89mm) casters, electronic controls and probe. All stainless steel construction. Stackable design. MODEL PRODUCT CAPACI
Résumé du contenu de la page N° 8
LOW TEMPERATURE COOKING INTRODUCTION DOOR LOCK with KEY EACH HANDLE DESCRIPTION 1200-TH/III 1000-TH/III 750-TH/III 500-TH/III AS-250 BUMPER, FULL PERIMETER RUBBER 5005103 5005103 5004861 5006782 — CARVING HOLDER PRIME RIB HL-2635 HL-2635 HL-2635 HL-2635 HL-2635 STEAMSHIP ROUND 4459 4459 4459 4459 — CASTER PACKAGE 2 RIGID, 2 SWIVEL W/ BRAKE 5" (127mm) STANDARD 5004862 5004862 5004862 — 3-1/2" (89mm) 5008017 STANDARD STANDARD STANDARD 2-1/2" (64mm) — 5008022 5008022 5008022 DOOR LOCK with KEY EACH
Résumé du contenu de la page N° 9
LOW TEMPERATURE COOKING INTRODUCTION OVEN CHARACTERISTICS HEAT RECOVERY The cabinet is equipped with a special, low-heat- The patented SureTemp heat recovery system in ™ density, heating cable. Through the Halo Heat this oven reacts immediately to compensate for any ® concept, the heating cable is mounted against the loss of heat whenever the door is opened. If the walls of the cooking and holding compartment to door remains open for more than three minutes, the provide an evenly applied heat so
Résumé du contenu de la page N° 10
CONTROL IDENTIFICATION & FUNCTION
1. ON/OFF KEY 6. LOCK INDICATOR • The ON/OFF control system key operates the • When illuminated, this symbol indicates that functions of the control panel. If there is any the settings used in the cooking sequence are power loss during operation, the ON/OFF locked and cannot be changed. Lock indicator light will flash. To clear, push key function is controlled by preset key “I” — and release. ITEM . 2. COOK KEY 7. OVEN PREHEAT INDIC
Résumé du contenu de la page N° 11
CONTROL IDENTIFICATION & FUNCTION 11. START KEY 15. HALO HEAT INDICATOR • Used to initiate a selected mode sequence when • When the oven is preheating, the Halo Heat indicator pressed and released. Any mode of operation can be will illuminate and remain steady until the oven stopped by pressing and holding the Start Key until reaches the set cooking temperature. When the the control produces an audible signal. temperature has stabilized, the indicator will illuminate periodically as the oven cal
Résumé du contenu de la page N° 12
CONTROL IDENTIFICATION & FUNCTION OPERATING FEATURES Display High/ Low Probe Temperatures: To turn the oven control panel ON and OFF: Press To observe the recorded maximum or minimum and hold the ON/OFF Key for three probe temperature during a cooking program, press seconds. The oven will beep once. The the following keys: ON/OFF indicator light will illuminate for oven ON condition and will go out for an Highest Temperature: Press Probe key and Up OFF condition. Arrow key at same time. Lowest
Résumé du contenu de la page N° 13
CONTROL IDENTIFICATION & FUNCTION LOCK °F / °C SELECTION INDICATOR BEEPER PRESET VOLUME LOCK Beeper Volume Selection Fahrenheit or Celsius Selection With the control in the OFF mode, press With the control in the OFF mode, press and hold the Down Arrow key. and hold the Up Arrow key. After 4 seconds, “°F” After 4 seconds, the display will indicate or “°C” will show in the display. Release the arrow one of the four volume levels consisting of “0” for key. volume OFF to setting number “3” whic
Résumé du contenu de la page N° 14
CONTROL OPERATION COOK BY PROBE: PRESS AND RELEASE ON/OFF KEY. LOAD THE FOOD INSIDE OVEN. REMOVE • The green indicator light on the ON/OFF PROBE FROM ITS BRACKET, WIPE THE key will illuminate. PROBE TIP WITH A DISPOSABLE ALCOHOL • The oven will beep for one second and PAD AND INSERT PROBE PROPERLY INTO will begin operating in the hold mode. THE PRODUCT. CLOSE THE OVEN DOOR. • The amber hold indicator will illuminate. • The previously set hold temperature will NOTE: The oven will beep 3 times eve
Résumé du contenu de la page N° 15
CONTROL OPERATION COOK BY TIME: PRESS AND RELEASE ON/OFF KEY. Load the food inside oven and close • The green indicator light on the ON/OFF the oven door. key will illuminate. NOTE: The oven will beep 3 times every 25 • The oven will beep for one second and seconds until the oven is loaded and will begin operating in the hold mode. the Start Key pressed. • The amber hold indicator will illuminate. PRESS AND RELEASE START KEY. • The previously set hold temperature will • The oven will beep. be di
Résumé du contenu de la page N° 16
CONTROL OPERATION PROGRAMMING: PRESET MENU KEYS Alto-Shaam Cook and Hold ovens allow the operator to set up to eight cooking programs. Each cooking program can be preset in any program mode to cook by time or internal product temperature. Cooking programs are recalled and stored using the Preset Keys labeled "A through H." These keys, along with the key labeled "I" share additional functions described in the "User Options" section of this guide. TO PROGRAM A COOKING PROCEDURE Select the product
Résumé du contenu de la page N° 17
CONTROL OPERATION PROGRAMMING: THE OVEN PREHEAT INDICATOR WILL ILLUMINATE. The oven is now in the preheat mode and is automatically programmed to preheat to the cook temperature. Select a letter code for the product programmed by the previous steps. PRESS AND HOLD THE SELECTED PRESET KEY IMPORTANT: UNTIL YOU HEAR A BRIEF, FOUR SECOND BEEP. After programming a specific product into memory • The letter key program indicator in a programmable preset key, it is very important to light will illuminat
Résumé du contenu de la page N° 18
CONTROL OPERATION PROGRAMMING: COOKING WITH PRESET MENU KEYS: PRESS AND RELEASE ON/OFF KEY. PRESS AND RELEASE START KEY. • The green indicator light on the ON/OFF key • The oven will beep. will illuminate. • The green indicators for power, cook, probe • The oven will beep for one second and will or time, and start will illuminate. begin operating in the hold mode. If programmed to cook by time, the • The amber hold indicator will illuminate. display will alternate between • The previously set
Résumé du contenu de la page N° 19
CONTROL OPERATION GENERAL COOKING GUIDELINES: 1. PREPARE OVEN FOR COOKING D. Length of time necessary to reheat a product depends on the type of product and the A. Insert and adjust the required number of quantity to be reheated. Time should be shelves inside the cooking compartment. based on internal product temperature. Use Place the curved edge of the shelf toward the a pocket thermometer or the oven probe to back of the oven. determine the internal product temperature B. Adjust the inside do
Résumé du contenu de la page N° 20
CONTROL OPERATION CHEF OPERATING TIPS 9. Fully clean the oven 1. For cooking specific products, refer to interior, drip pan, individual cook and hold instructions. shelves, and side racks 2. When cooking at 250°F (121°C), it takes on a daily basis. approximately one hour for the cooking 10. Since there is no air movement inside the temperature to decrease to the selected Halo Heat low temperature cooking and ® holding temperature. During this one hour holding oven, condensation will form on the
